29 July 2008

What does summer mean to you? I'm sure for every person reading this there would be a different answer. One of the many things that summer means to me is picnics at the beach and potato salad. I found this potato salad recipe when 'Lil Burnt Toast and I ventured to Urban Harvest for some of our weekly groceries. I discovered this recipe in their weekly newsletter so I decided to deviate from my regular potato salad recipes and try something "new to me".

***********************Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce hear; cover and simmer for 12 - 14 minutes or until tender. Drain; cool for 30 minutes. Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-inch pieces. In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potato, egg whites, onion, celery, garlic curls, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.

Val, you know this potato salad looks great when *I* want to eat it...because I hate mayo! :) The yogurt sounds like a good sub, though. I hope this isn't a Cook's Illustrated recipe that you modified, though...LOL!

This is pretty similar to my own go-to recipe for potato salad and while I've yet to find a potato salad I didn't like...I'm always up for trying new flavor combinations or ingredients. Potato salad is just one of those things that it's hard to get too much of.

Funny you would post this - I've been craving potatoes - highly unusual since I don't normally even eat them - then I see your blog and say - ok, that's it - tomorrow I'm making potato salad.Thanks for the reminder.

You don´t believe it, in this exactly moment I am cutting and blanched potatoes(that I found in an incredible price) to freeze.U right one of summer dishes are potato salad, better in front of a beach :)

New to you? This is EXACTLY how we make potato salad in the hood. We use regular yellow mustard cuz the hood folks know nothing about ground mustard - but this is how we do it at EVERY BBQ. The technique though lies in how you cut the potatoes. Not too big...small chunks so when you stir it up some are kinda mashed just a bit. Yup, good eating indeed. And the celery and bell peppers are not optional - they're required - lol.

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.